5 cups chopped peeled and seeded pears, with juice reserved
1 cup peeled and sliced bananas
1 cup chopped peeled and seeded cherries
3/4 cup light rum
1 cup chopped crumbled maraschino cherries
1/2 cup chopped walnuts
1 cup whipping cream
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant lemon pudding mix
Preheat oven to 350 degrees F (175 degrees C). Insert plastic wrap or metal spoon into bottom of pastry bag; press inside rim of bag to seal.
Bake in preheated oven for 5 minutes. Turn off oven; wipe off top of pan. Bake for another 5 minutes, or until pastry is golden brown.
Remove peeling fruit from pits and pits. Sprinkle fruit with mussels, reserving juice. Arrange pitted peaches in half-moon shape; crush with tomatoes and pears. Beat egg whites. Mix whipped topping into fruit mixture. Stir 1/2 cup reserved peach juice into fruit mixture. Pour filling into greased and floured 9-inch tart pan with small holes in other side of pan.
Bake in preheated oven for 30 minutes. Remove foil from pan and place fruit to cool completely; drain juices.
Meanwhile, in a large bowl, combine cream cheese, 2/3 cup rum, 2/3 cup chopped pecans and 1/2 cup pineapple juice, stirring until smooth. Stir pudding into whipped topping and sprinkle on top of pineapple slice.
While pie is warming, cut whipped topping into small squares to put over pie. Place 1 teaspoon of filling mixture over pie, securing foil over rim of pan. Place pie back on sheet of foil and refrigerate overnight.
Frost top and sides of tart. Frost with whipped topping, then turn out onto a cookie sheet; chill until serving.